Nutella Ice Cream

I wanted to clear the fridge and I found two bottles of Nutella. One was half full while the other had less. I was thinking cookies....no, cake or maybe cheesecake..decisions decisions. 

Then I remembered the Ferrero Rocher gelato I had at the Mammamia Gelato outlet at Tesco. So Nutella Ice Cream it was! 

I collected about 1 3/4 cups of Nutella from both bottles and mixed that with my ice cream mixture. When churning the ice cream, I realized that 1 3/4 cups of Nutella is a bit too much. The mixture was on the dense side due to the heavy Nutella.

I couldn't enjoy the ice cream immediately of course and had to leave it to freeze. I only got to enjoy it the following week. I couldn't get good photos because the ice cream was melting way too fast on a hot afternoon.

Since I still had one more Giant Cookie in the freezer, I decided to fix myself another treat on a weekend. This time I added banana slices and some chocolate sauce. It was very convenient because I had some ganache in the freezer. Come to think of it, I have many wonderful things in my freezer hah..hah...hah

I forgot to microwave the ganache and I had a cheesecake baking in the oven. So I simply added some boiling water into the defrosted ganache to make chocolate sauce (a new discovery to me). 

You can imagine, Nutella Ice Cream served atop a giant chocolate chip cookie, embellished with banana slices and drizzled with a rich chocolate sauce. Such indulgence! 

The ice cream was dense like a gelato but that was not a bad thing at all. For a lighter texture, I reckon just one cup of Nutella should do the trick. 

Nutella Ice Cream

Recipe source : Phong Hong

Ingredients :
- 1 cup full cream milk
- 2 cups heavy cream
- 1 cup Nutella
- 5 eggs yolks

Note : If you like your ice cream sweeter, please add  sugar. The Nutella was sweet enough for me.

Method :
1. Whisk the egg yolk in a mixing bowl and set aside.
2. In a saucepan, heat milk and cream on low heat.
3. When the mixture is hot enough or when you see tiny bubbles forming at the side of the pan, slowly pour the hot liquid into the egg yolks while whisking the egg yolks.
4. Add Nutella and stir until Nutella is well incorporated into the mixture.
5. Then pour the mixture back into the saucepan and continue to stir on low heat until the mixture is thick enough to coat the back of the spoon.
6. Take the mixture off the heat and sieve into a container.
7. Cover the mixture with cling wrap, making sure the cling wrap is in contact with the surface of the mixture to prevent formation of a skin.

8. Once cool, place in the fridge to chill before churning with an ice cream machine for 40 minutes (please follow manufacturer's instructions).
9. Transfer ice cream into an air tight container and freeze.